Creamy Mushroom Chicken

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rjr

2 to 3 boneless chicken breasts

salt & pepper

½ T olive oil

1.5 T butter

½ an onion finely diced

4 rashers of streaky bacon diced

300 g button mushrooms sliced

2 cloves garlic finely sliced

1 t thyme

150 ml chicken stock

100 ml cream

½ c fresh parsley roughly chopped

Place chicken breasts on a large chopping board and cover with a sheet of cling film. Pound chicken with a rolling pin to flatten. Season both sides generously with salt and pepper. Heat frying pan over a medium heat, add olive oil and 1 tablespoon of butter.

Place chicken in pan (skin side down if using skin-on breasts), cook for 4 minutes until golden, then flip and cook the other side for another 4 minutes. Transfer chicken to a plate and cover in foil to keep warm.

Add another half tablespoon of butter to the pan, and when melted add the onion and bacon. Fry until onion is translucent and bacon is golden, then add mushrooms, garlic and thyme.

When mushrooms are golden brown, stir in chicken stock, being sure to scrape up all the brown bits on the bottom of the pan. Bring to a simmer, then stir in the cream.

Simmer for a further 5 to 7 minutes until the sauce has thickened to your desired consistency. Return the chicken to the pan (including any juices), cover, and simmer for a further 5 minutes. If the sauce reduces too far, add another dash of stock or cream.

Check the chicken is cooked through, remove from the heat, stir fresh parsley through the sauce and serve with your choice of sides.

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